Rigatoni With Roasted Tomato Vodka Sauce
The charred vegetables gives this sauce a slightly smokey flavor with more depth than a typical vodka sauce.
- ½ medium yellow onion, cut into wedges
- 6 plum tomatoes, quartered
- 3 large garlic cloves, peeled
- 1 tbsp (15 mL) olive oil
- ½ tsp (2 mL) salt, divided
- 1 lb. (450 g) rigatoni pasta
- ½ cup (125 mL) heavy cream
- ¼ cup (60 mL) vodka (see cook’s tip)
- 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus more for serving
- ¼ tsp (1 mL) red pepper flakes
- Optional: Chopped basil
Set the oven to broil and place the oven rack at least 5" (13 cm) away from the heat.
Separate the layers of onion and toss with the tomatoes, garlic, oil, and ¼ tsp (1 mL) of salt in a small bowl. Place the mixture on a broiler-safe baking sheet with the tomatoes cut-side up. Broil until lightly charred but not over-browned, 13–15 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions; drain.
Add the cooked veggie mixture to a medium pot. Puree using the Flex+ Immersion Blender attachment on medium, gradually increasing to high until smooth, 2–3 minutes. Add the cream, vodka, Parmesan, red pepper flakes, and remaining salt. Blend on high for 1 minute.
Simmer the sauce over medium-low heat for 7–8 minutes.
Serve the sauce over the pasta and top with grated Parmesan and chopped basil, if you’d like.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 320, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 46 g, Fiber 1 g, Sugars 4 g (includes 0 g of added sugars), Protein 9 g
Vodka adds a bit of heat and a slight sharp bite that balances out the sweetness of the roasted tomatoes and richness of the cream. You can omit it, if you’d like.